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1597 related items for PubMed ID: 21535737

  • 1. Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.
    Ramírez-Rodrigues MM, Balaban MO, Marshall MR, Rouseff RL.
    J Food Sci; 2011 Mar; 76(2):C212-7. PubMed ID: 21535737
    [Abstract] [Full Text] [Related]

  • 2. Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing.
    Zannou O, Kelebek H, Selli S.
    Food Res Int; 2020 Jul; 133():109133. PubMed ID: 32466910
    [Abstract] [Full Text] [Related]

  • 3. Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa.
    Ramirez-Rodrigues MM, Plaza ML, Azeredo A, Balaban MO, Marshall MR.
    J Food Sci; 2011 Apr; 76(3):C428-35. PubMed ID: 21535810
    [Abstract] [Full Text] [Related]

  • 4. Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage.
    Ramírez-Rodrigues MM, Plaza ML, Azeredo A, Balaban MO, Marshall MR.
    Food Chem; 2012 Oct 01; 134(3):1425-31. PubMed ID: 25005962
    [Abstract] [Full Text] [Related]

  • 5. Effect of the temperature on the spray drying of Roselle extracts (Hibiscus sabdariffa L.).
    Gonzalez-Palomares S, Estarrón-Espinosa M, Gómez-Leyva JF, Andrade-González I.
    Plant Foods Hum Nutr; 2009 Mar 01; 64(1):62-7. PubMed ID: 19082732
    [Abstract] [Full Text] [Related]

  • 6. Flavor chemistry of lemon-lime carbonated beverages.
    Hausch BJ, Lorjaroenphon Y, Cadwallader KR.
    J Agric Food Chem; 2015 Jan 14; 63(1):112-9. PubMed ID: 25494537
    [Abstract] [Full Text] [Related]

  • 7. Characterization of Roselle calyx from different geographical origins.
    Juhari NH, Bredie WLP, Toldam-Andersen TB, Petersen MA.
    Food Res Int; 2018 Oct 14; 112():378-389. PubMed ID: 30131149
    [Abstract] [Full Text] [Related]

  • 8. Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography-olfactometry (HS-SPME-GC-O): Altering sample amount, diluting the sample or adjusting split ratio?
    Feng Y, Cai Y, Sun-Waterhouse D, Cui C, Su G, Lin L, Zhao M.
    Food Chem; 2015 Nov 15; 187():44-52. PubMed ID: 25976996
    [Abstract] [Full Text] [Related]

  • 9. Elucidation of Infusion-Induced Changes in the Key Odorants and Aroma Profile of Iranian Endemic Borage ( Echium amoenum) Herbal Tea.
    Amanpour A, Zannou O, Kelebek H, Selli S.
    J Agric Food Chem; 2019 Mar 06; 67(9):2607-2616. PubMed ID: 30758196
    [Abstract] [Full Text] [Related]

  • 10. Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.
    Liaw IW, Evan Miracle R, Jervis SM, Listiyani MA, Drake MA.
    J Food Sci; 2011 Oct 06; 76(8):C1188-94. PubMed ID: 22417583
    [Abstract] [Full Text] [Related]

  • 11. Gc-olfactometry with solid phase microextraction of aroma volatiles from heated and unheated orange juice.
    Rouseff R, Bazemore R, Goodner K, Naim M.
    Adv Exp Med Biol; 2001 Oct 06; 488():101-12. PubMed ID: 11548149
    [Abstract] [Full Text] [Related]

  • 12. Aroma active volatiles in four southern highbush blueberry cultivars determined by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS).
    Du X, Rouseff R.
    J Agric Food Chem; 2014 May 21; 62(20):4537-43. PubMed ID: 24758568
    [Abstract] [Full Text] [Related]

  • 13. Volatile composition and aroma activity of guava puree before and after thermal and dense phase carbon dioxide treatments.
    Plaza ML, Marshall MR, Rouseff RL.
    J Food Sci; 2015 Feb 21; 80(2):C218-27. PubMed ID: 25588413
    [Abstract] [Full Text] [Related]

  • 14. Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species.
    Wang J, Zhu Y, Shi J, Yan H, Wang M, Ma W, Zhang Y, Peng Q, Chen Y, Lin Z.
    Molecules; 2020 Sep 14; 25(18):. PubMed ID: 32937894
    [Abstract] [Full Text] [Related]

  • 15. Volatiles and primary metabolites profiling in two Hibiscus sabdariffa (roselle) cultivars via headspace SPME-GC-MS and chemometrics.
    Farag MA, Rasheed DM, Kamal IM.
    Food Res Int; 2015 Dec 14; 78():327-335. PubMed ID: 28433299
    [Abstract] [Full Text] [Related]

  • 16. Historical review of citrus flavor research during the past 100 years.
    Rouseff RL, Ruiz Perez-Cacho P, Jabalpurwala F.
    J Agric Food Chem; 2009 Sep 23; 57(18):8115-24. PubMed ID: 19719125
    [Abstract] [Full Text] [Related]

  • 17. [Characterization of aroma active compounds in blood orange juice by solid phase microextraction and gas chromatography-mass spectrometry-olfactometry].
    Qiao Y, Xie B, Zhang Y, Zhang Y, Pan S.
    Se Pu; 2008 Jul 23; 26(4):509-14. PubMed ID: 18959252
    [Abstract] [Full Text] [Related]

  • 18. Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata).
    Asikin Y, Taira I, Inafuku S, Sumi H, Sawamura M, Takara K, Wada K.
    J Food Sci; 2012 Apr 23; 77(4):C469-75. PubMed ID: 22394020
    [Abstract] [Full Text] [Related]

  • 19. Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk.
    Lv YC, Song HL, Li X, Wu L, Guo ST.
    J Food Sci; 2011 Apr 23; 76(1):S20-5. PubMed ID: 21535711
    [Abstract] [Full Text] [Related]

  • 20. Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation.
    Miyazaki T, Plotto A, Baldwin EA, Reyes-De-Corcuera JI, Gmitter FG.
    J Sci Food Agric; 2012 Mar 15; 92(4):727-35. PubMed ID: 22413143
    [Abstract] [Full Text] [Related]

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